Banana Bread
Preheat oven to 325
Ingredients:
1 3/4 cup sugar
1 stick margarine or butter
2 eggs, beaten
2 cups all-purpose flour
1 cup ripe bananas, mashed
1 tsp. vanilla
1 tsp. baking soda
1 cup chopped nuts
2 Tbsp. buttermilk
Blend first 3 ingredients. Add remaining ingredients and mix well. Bake 1 hour 20-30 minutes or when toothpick comes out clean.
****NOTE: I bake bread 1 hour then loosely cover the top with aluminum foil so it won't burn & bake the remaining time. Also, to pack more vitamins in, change the 2 cups of all-purpose flour to: 1 cup all-purpose flour, and 1 cup whole wheat flour. Then, substitute 1 mashed ripe banana for 1/2 cup mashed ripe banana and 1/2 cup pureed sweet potato!****
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Monday, July 27, 2009
Sunday, July 26, 2009
Chocolate Peanut Butter Healthy Ribbon Loaf
Chocolate Peanut Butter Healthy Ribbon Loaf
From Taste of Home's Healthy Cooking Magazine. Submitted by Sharon Giljum of San Diego, CA.
"With chocolate, bananas, and peanut butter, this bread has it all. At less than 275 calories per slice, it's perfect for breakfast, dessert, or an afternoon snack."
Ingredients:
1/4 cup butter, softened
1 cup sugar
2 eggs
1 cup mashed ripe banana (about 2 medium)
1/3 cup plain fat-free yogurt
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup whole wheat pastry flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup peanut butter chip
1/2 cup semi-sweet chocolate chips, melted
Directions
In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in the bananas, yogurt, and vanilla. Combine the flours, baking soda, salt, and cinnamon; gradually beat into the butter mixture. Stir in peanut butter chips.
Remove 1 cup batter to a small bowl; stir in chocolate until well blended. Pour half of remaining batter into a 9x5 inch loaf pan coated with cooking spray; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl.
Bake at 350 degrees for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
From Taste of Home's Healthy Cooking Magazine. Submitted by Sharon Giljum of San Diego, CA.
"With chocolate, bananas, and peanut butter, this bread has it all. At less than 275 calories per slice, it's perfect for breakfast, dessert, or an afternoon snack."
Ingredients:
1/4 cup butter, softened
1 cup sugar
2 eggs
1 cup mashed ripe banana (about 2 medium)
1/3 cup plain fat-free yogurt
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup whole wheat pastry flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup peanut butter chip
1/2 cup semi-sweet chocolate chips, melted
Directions
In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in the bananas, yogurt, and vanilla. Combine the flours, baking soda, salt, and cinnamon; gradually beat into the butter mixture. Stir in peanut butter chips.
Remove 1 cup batter to a small bowl; stir in chocolate until well blended. Pour half of remaining batter into a 9x5 inch loaf pan coated with cooking spray; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl.
Bake at 350 degrees for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
**** NOTE: I like to change these up a bit. Sometimes I don't make them "ribboned" at all. Sometimes I will add chocolate chips instead of melted chocolate, and pour the batter in mini muffin pans. Very often, I will cut the banana amount in half, and substitute pureed carrot for the rest! The kids have no idea, and EVERYONE loves them!****
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